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Lilly’s Table

 
 
Creamed Coconut Sweet Potatoes
© Lillys-Table.com Photo of Coconut Granola
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Coconut Granola

from Coconut Granola & Coconut Sweet Potatoes, the Week of January 17, 2016.
View the previous recipe for this meal.

No form of coconut is left untouched for this sassy granola. The only other addition are dates, but if you prefer trying out coconut sugar instead, by all means go for it!

Ingredients

  • 1 can coconut milk, 14 ounce
  • ½ cup date, pitted
  • 5 cups rolled oats
  • ½ cup coconut oil
  • 1½ cup coconut, shredded
  • 1 teaspoon salt

Serving Size: 10 People

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Preparation Instructions

Preheat the oven to 300.

Blend the coconut milk, dates and a third of the coconut flakes in a blender until smooth. Place the rolled oats in a large baking dish and pour the smoothie and melted coconut oil all over. Toss and fold until well combined. Bake for about 30 minutes. Toss and continue to bake for about 2 hours more or less, checking and folding every 20-30 minutes until the granola is toasty.

Meanwhile, toast the remaining coconut flakes by tossing them in a skillet over medium heat until the flakes start to become golden. Turn off the heat. Shake the pan until they are evenly golden. Remove from the pan to stop the cooking process. Add the toasted coconut to the granola towards the end of tossing and baking, about 30 minutes before the granola is completely done.